Complete nutritional milk compositions and products

ABSTRACT

Complete nutritional milk compositions and products such as unflavored and flavored milks, yogurts, ice creams and frozen yogurts can be prepared through pasteurization, ultra-pasteurization or sterilization processes. By varying the choice and quantity of nutritional and functional ingredients, compositions which include a milk comprise, per serving size: from about 0.1% to about 80% of the daily value of Sodium, Potassium, and vitamin A; from about 0.1% to about 250% of the daily value of Vitamin C; and from about 0.1% to about 80% of the daily value of calcium, iron, vitamin D, vitamin E, vitamin K, Thiamine, Riboflavin, Niacin, vitamin B6, Folate, vitamin B12, Biotin, Pantothenic acid, Phosphorus, Iodine, Magnesium, Zinc, Selenium, Copper, Manganese, Chromium, Molybdenum, and Chloride; wherein the percent daily value (D.V.) is based on a 2,000 calorie diet.

RELATED APPLICATIONS

The present application is a continuation-in-part of U.S. Ser. No. 09/305,074, filed May 4, 1999 , now U.S. Pat. No. 6,030,650, which is a continuation-in-part of U.S. Ser. No. 08/975,692, filed Nov. 21, 1997, now U.S. Pat. No. 5,985,339, issued Nov. 16, 1999, which claims priority to U.S. Provisional Application No. 60/031,637, filed Nov. 22, 1996, all of which are incorporated in their entirety herein by reference.

FIELD OF THE INVENTION

This invention relates to the field of complete nutritional compositions and products and more particularly to complete nutritional milk compositions and products which are prepared using pasteurization, ultra-pasteurization or sterilization processes. This invention further relates to the preparation of complete nutritional unflavored or flavored milks, ice creams and yogurts.

BACKGROUND OF THE INVENTION

Nutrition is one of the cornerstones of health, well-being, and the prevention of numerous chronic diseases. Nutritional products play an important role in these areas and attempts to provide readily available and convenient nutritional products to the general public has been a major focus in recent years. To remain healthy one must receive essential nutrients which are indispensable to human nutrition. Essential nutrients include both macronutrients, such as fats, carbohydrates and proteins, and micronutrients, such as vitamins and minerals (including trace elements and electrolytes). Table 1 shows a list of essential macronutrients and micronutrients and corresponding percent daily value (D.V.) of these essential nutrients based on a 2,000 calorie diet as currently specified by governmental regulations, 21 C.F.R. 101.9, 1998. Electrolytes include sodium, potassium and chloride.

Nutritionally complete and balanced foods are important for ensuring that the public receives all essential nutrients. The public should not be encouraged to receive incomplete or imbalanced nutrition with foods or liquids that are perceived or marketed to have nutritional benefits. Consumption of nutritionally incomplete foods or liquids that do not contain all the essential nutrients as listed in Table 1 will not necessarily provide complete nutritional well-being. Furthermore, a nutritionally imbalanced product can result in over consumption or under consumption of essential nutrients because some nutrients are presented in very high concentrations while other nutrients are presented in very low concentrations. A balance of essential nutrients, especially micronutrients, is often recommended for optimal nutritional well-being.

As an example of complete and balanced nutrition, consider the need and interaction of just three micronutrients, such as, vitamin D, calcium and phosphorus. Vitamin D is necessary for the absorption of calcium and phosphorus in the small intestine of humans which is important in normal growth and mineralization of skeleton and teeth. A deficiency in vitamin D can lead to rickets in young children and to osteomalacia in adults. Excessive consumption of vitamin D, however, can cause hypercalcemia with anorexia, nausea, polyuria, polydipsia, anxiety, pruritus and altered renal function. Furthermore, a balance of calcium and phosphorus is needed for healthy bones and teeth. A diet deficient in one of these micronutrients can directly effect the body's ability to utilize the other two micronutrients. An imbalance of micronutrients, such as excessive calcium and deficient phosphorus, can also cause health problems because a balance of these minerals is required for healthy bones and teeth. Thus, the balancing of essential nutrients in desirably quantities is necessary for healthy and well-being.

Milk products constitute a significant portion of the overall diet or calorie consumption of human beings. As such, milk products have a major role in maintaining the health of the public. Nutritionally optimal milk products will have a positive effect on the nutrition and the health of the public. Concentration of macronutrients in any given milk product will often depend on the nature of the product and the desirable profile developed by the manufacturer. For example, levels of macronutrients can be manipulated in products such as fat free milk, protein fortified chocolate milk and artificially sweetened ice cream.

Nutrition facts of commercially available flavored milks, including organic milk and soy milk, are presented in Tables 2A and 2B. The total fat contents vary with the products profile. For example, a fat free milk will have less total fat than a 1% milk fat product, and both of these products will have lower total fat levels than a full milk fat product. Most of the milk products in Tables 2A and 2B, however, are deficient in a significant number of micronutrients. Many of these micronutrient-deficient milk products contain only sodium, vitamin A, vitamin C, calcium and possibly iron as micronutrients. These micronutrient-deficient milk products are not considered complete nutritional products and may not offer the full health benefits associated with complete nutritional products.

Some commercially available milk products, as presented in Table 2B, are, however, fortified with many of the essential micronutrients. These fortified products generally have 35 to 50 percent of the daily value of many micronutrients present in a single serving. Nevertheless, even these fortified products are not complete nutritional products because some essential micronutrients are lacking from the product or are only present in insignificant or trace amounts. For example, essential micronutrients of vitamin K, folate, selenium, manganese, chromium, molybdenum and chloride are missing from these fortified milk products, resulting in an incomplete nutritional product.

As will commercially available flavored milks, commercially available ice creams and frozen yogurts (see Table 3A and 3B) and commercially available yogurts (see Tables 4A and 4B) typically have incomplete and imbalanced micronutrient profiles. These ice creams and yogurts do not offer the nutritional benefits of a nutritionally complete and balanced product.

There is a need for nutritionally complete and nutritionally balanced milk products for consumption by the public without concern of over consumption of essential micronutrients, especially those that are not naturally present in milk. The present invention meets these and other needs, as will come apparent in the description provided below.

THE SUMMARY OF THE INVENTION

The present invention relates to complete nutritional milk compositions and products which have been either pasteurized, ultra-pasteurized or sterilized and which are designed to include per serving size a specified percentage range of each essential micro-nutrient. The product is also designed to have a total calorie content of about 4% to 25% of the daily value per serving size. The daily value is based on a 2,000 calorie diet. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts.

A nutritional dairy-product having a composition is provided which includes a milk and being thermally treated under conditions of pasteurization, ultra-pasteurization or sterilization comprising, per serving size from about 0.1% to about 80% of the daily value of Sodium, Potassium, and vitamin A; from about 0.1% to about 250% of the daily value of Vitamin C; from about 0.1% to about 80% of the daily value of calcium, iron, vitamin D, vitamin E, vitamin K, Thiamine, Riboflavin, Niacin, vitamin B6, Folate, vitamin B12, Biotin, Pantothenic acid, Phosphorus, Iodine, Magnesium, Zinc, Selenium, Copper, Manganese, Chromium, Molybdenum, and Chloride; wherein the percent daily value (D.V.) is based on a 2,000 calorie diet.

The nonfrozen compositions of the present invention are designed to be refrigeration shelf-stable. That is, the shelf-life will generally be up to about 16 weeks at temperatures of about 1° C. to 7° C. and preferably about 2° to about 3° C. These are conventional refrigeration temperatures for dairy products. Shelf-life for pasteurized compositions of the present invention will generally be up to about 2 weeks, and for ultra-pasteurized compositions of the present invention, the shelf-life will be between about 4 to about 16 weeks.

The concentration of every single added vitamin must be calculated in a way that the effect of heat treatment and storage does not affect the label claim concentration of such vitamin. Table 6 shows the source and quantity of each vitamin (in the vitamin premix) to be used in the inventive standard complete nutritional milk product. Likewise, the concentration of every single added mineral must be calculated in a way that contribution of the same mineral from other ingredients does not affect the label claim concentration of such mineral. Table 7 shows the source and quantity of each mineral (in the mineral premix) to be used in the inventive standard complete nutritional milk product.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to complete nutritional milk compositions and products which have been either pasteurized, ultra-pasteurized or sterilized and which are designed to include per serving size a specified percentage range of each essential micro-nutrient. The composition of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts.

The compositions of the present invention may be prepared by pasteurization, ultra-pasteurization or sterilization processes. The main purpose of these processes is the killing of pathogens which are the micrororganisms causing disease in humans. Pasteurized products must be entirely free from pathogens. In fact, pasteurization of milk is required by law in most countries. The traditional pathogens in raw milk are Mycobacterium bovis which causes bovine tuberculosis (which also affects humans), Brucella abortus which transmits brucellosis (undulant fever) to man, Salmonella which are responsible for gastrointestinal diseases and typhoid fevers and Campylobacter jejuni, a common factor in enteritis.

Apart from pathogenic microorganism, milk also contains other substances and microorganisms which may spoil the taste and shelf-like of the product. A secondary purpose of these processes is therefore to destroy as many as possible of these other organisms in order to safeguard product quality. This requires more intensive heat treatment than is necessary to kill the pathogenic bacteria.

To ensure the destruction of all pathogenic microorganisms, it is necessary to heat the product to a given temperature and hold it at that temperature for a certain length of time before it is cooled again. The combination of temperature and holding time is very important as it determines the intensity of the heat treatment. The nutritional milk compositions of the present invention are pasteurized at about 75° C. to about 95° C. for about 15 to about 55 seconds. Alternatively the inventive compositions may be ultra-pasteurized at about 130° C. to about 150° C. for about 2 to about 5 seconds. Pasteurized and ultra-pasteurized compositions are stored at refrigerated temperatures from about 1° C. to about 7° C. Such heat treatment and subsequent refrigeration results in a shelf-like of up to about 16 weeks for the nonfrozen inventive products.

The inventive compositions may also be prepared by a sterilization process which includes high temperature treatment, such as at about 121° C. for about 15 to about 40 minutes (retort sterilization) or at about 135° C. to about 150° C. for about 2 to about 5 seconds (UHT and aseptic filling). With the latter sterilization, room-temperature storage of the inventive compositions is possible when used in conjunction with aseptic processing and packaging means.

The ultra-pasteurization and sterilization with aseptic filling can operate on the principle of direct steam injection or steam infusion and on indirect heating through use of a heat exchanger. Alternatively, ohmic or microwave heating may suitably be used.

As used herein the term "shelf-like" of the product refers to as the time which a product can be stored without the quality falling below a certain acceptable, minimum level. The concept is subjective--the shelf-like can be very long if the criteria of product quality are low. The physical and chemical limiting factors of shelf-like are gelling, increase of viscosity, sedimentation, and phase separation. The organoleptic limiting factors are deterioration of taste, smell, and color.

The containers for packaging of nutritional milk products of the present invention can include any suitable container for storing food products. Some non-limiting examples include a gable-top carton, a plastic container, a glass container, a cardboard container, a metal container, a metal can or a paper container. The container may be any suitable enclosure such as a jar, a can, a bottle or a sealed film (plastic or plastic with a metallized layer).

The compositions of the present invention have been formulated such that the resultant pH is essentially neutral, e.g., about 5.5 to about 7.5. Preservation of the inventive compositions is accomplished by pasteurization and refrigerated storage, ultra-pasteurization and refrigerated storage or sterilization methods and is not dependent on acidic pH for preservation.

The compositions of the present invention can suitably include milk from a variety of sources and of different types. For example, the milk used in the inventive compositions can include fat free milk, low fat milk, full fat milk, lactose-free milk (produced by hydrolyzing the lactose by lactase enzyme to glucose and galactose, or other method), concentrated milk, dry milk or organic milk. Fatfree milk is nonfat or skim milk product. Low-fat milk is typically defined as milk that contains from about 1% to about 2% fat. Fullfat milk often contains about 3.4% fat. The animal source of the milk is typically a cow, but the inventive compositions are not limited just to cow's milk. For example, milk from sheep, goat, buffalo, camel, llama, mare, or deer may suitably be used. As used herein, the term "organic" refers to a food, such as milk, produced without the use of pesticides, chemical fertilizers, herbicides or fungicides. Typically, land on which milk-producing animals are raised and grains or grasses used to feed these animals should be free of these prohibited substances, e.g., pesticides, chemical fertilizers, herbicides or fungicides, for a number of years, often three years, prior to the milk being labeled as organic. Such organic milk is usually produced from animals that are substantially free of synthetic hormones, such as recombinant bovine somatotropin hormone (rbST/rBGH), and antibiotics.

The compositions of the present invention can be formulated into different types of dairy products. For example, the dairy product can be an unflavored or a flavored milk. Additionally, the diary product can be a dairy drink, dairy beverage or a dairy cocktail. Such drinks, beverages or cocktails are products that contain the inventive compositions in a diluted form. Such diluted forms can include, as nonlimiting examples, a fruit juice or a carbonated soda as a diluent combined with the inventive compositions.

The inventive compositions can also be frozen to yield an ice cream or other frozen desert. The ice creams can be formulated into a standard ice cream containing about 10% milkfat, a premium ice cream containing about 15% milkfat and a super premium ice cream containing about 17% milkfat. Other milkfat levels are contemplated with the inventive compositions. Additionally, non-dairy fats, as example for use in meelorine, are also contemplated. Furthermore, other frozen deserts, such as sherbets, sundaes, or partially frozen deserts, such as milk shakes, may suitably be made from the inventive compositions.

Additionally, the incentive compositions can be formulated into a yogurt. Yogurt is produced by culturing the compositions of the present invention with a bacterial culture such as lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Additionally, other nonlimiting examples of probiotic microorganisms include Bifidobacterium spp., Lactobacillus acidophilus and Bifidobacterium bifidum. Furthermore, probiotic microorganism can include bacteria that produce therapeutic yogurts. Such microorganisms such as, for example, str. salivarius ssp. thermophilus, Lb. acidophilus, B. bifidium, in therapeutic yogurts are able to survive transit through the stomach, remain active in the presence of bile and have the ability to colonize the intestine. Furthermore, an organic yogurt, which is made from organic milk, may contain microorganisms such as, S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifudus, L. Casei, L. Reuteri. Prebiotic ingredients should also be present to allow the probiotic microorganisms to remain active within the yogurt. As used herein the term "Prebiotic" refers to a non-digestive food that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, such as fructo-oligosaccharides. As used herein the term "probiotic" refers to a mono or mixed culture of live microorganisms, when applied to man or animal, beneficially affects the host by improving the properties of the indigenous microflora, such as bifidobacterium.

Yogurts using the inventive compositions can be set yogurts where the fermentation occurs in the final retail container or stirred yogurts where the fermentation occurs in bulk prior to packaging. Furthermore, these yogurts can contain flavors or fruits, can be frozen to provide a frozen yogurt or can be in the form of a drinkable fluid to provide a drinkable yogurt.

The protein source may be selected from a variety of materials, including without limitation, milk protein, whey protein, caseinate, soy protein, egg whites, gelatins, collagen and combinations thereof. Included in the protein source are lactose-free skin milk, milk protein isolate, and whey protein isolate. The inventive compositions can be fortified with these proteins. It is also contemplated to use soy milk with the present inventive compositions. As used herein, soy milk refers to a liquid made by grinding dehulled soy beans, mixing with water, cooking and recovering the dissolved soy milk out of the beans. Such soy milk can be formed into a milk-like product, which has similar taste, texture and appearance to animal (dairy) milk, but is essentially free of animal (dairy) milk. Furthermore, a dairy-like product, which as used herein refers to a product having similar taste, texture and appearance to diary products made from animal milk, but does not contain animal milk, can be made from such milk-like products.

The carbohydrate source useful in the present invention may be selected from a wide variety of materials such as sucrose, corn syrup solids, glucose, fructose, maltodextrin and combinations thereof.

Artificial sweeteners such as saccharine, aspartame, asulfame K, sucrolose and their combination, as well as others, may be incorporated to enhance the organoleptic and sweetness quality of the compositions. Various fiber sources may be included in the compositions of the present invention. These sources may be selected from such materials as oat fiber, soy fiber, guar gum, pectin, soy polysaccharides, gum arabic, hydrolyzed fibers and the like. Cellulose, hemicellulose, hydrocollides, methylcellulose, carboxymethyl cellulose and the like are contemplated. Also useful are fructo-oligosaccharides.

Compositions of the present invention can be formulated into a variety of different product forms. For example, forms can include, but are not limited to, high protein and fiber-containing, fat-free (skim), 1% low fat, 2% low fat, full fat (3.4%), skim plus nonfat milk solids and lactose-free skim milks. Furthermore, where fatfree (nonfat or skim) milk is used, the milk may be partially evaporated or has added nonfat milk solids to yield a product with a rich creamy taste. The compositions can be flavored with natural or artificial ingredients. Such ingredients may be combined with the inventive compositions to form a substantially uniform flavored product or may be present in a nonuniform manner, such as fruit on the bottom of a inventive yogurt composition. Nonlimiting examples of flavored compositions include chocolate, strawberry, peach, raspberry, vanilla, banana, coffee, mocha and combinations thereof.

In one embodiment, a nutritional dairy-product having a composition which includes a milk and being thermally treated under conditions of pasteurization, ultra-pasteurization or sterilization is provided and comprises, per serving size from about 0.1% to about 80% of the daily value of Sodium, Potassium, and vitamin A; from about 0.1% to about 250% of the daily value of Vitamin C; and from about 0.1% to about 80% of the daily value of calcium, iron, vitamin D, vitamin E, vitamin K, Thiamine, Riboflavin, Niacin, vitamin B6, Folate, vitamin B12, Biotin, Pantothenic acid, Phosphorus, Iodine, Magnesium, Zinc, Selenium, Copper, Manganese, Chromium, Molybdenum, and Chloride; wherein the percent daily value (D.V.) is based on a 2,000 calorie diet.

In a preferred embodiment, a nutritional dairy-product having a composition which includes a milk and being thermally treated under conditions of pasteurization, ultra-pasteurization, or sterilization is provided and comprises, per serving size: from about 10% to about 50% of the daily value of Sodium, Potassium, and vitamin A; from about 10% to about 100% of the daily value of vitamin C; from about 10% to about 50% of the daily value of Calcium, iron, vitamin D, vitamin E, vitamin K, Thiamine, Riboflavin, Niacin, vitamin B6, Folate, vitamin B12, Biotin, Pantothenic acid, Phosphorus, Iodine, Magnesium, Zinc, Selenium, Copper, Manganese, Chromium, Molybdenum, and Chloride; wherein the percent daily value (D.V.) is based on a 2,000 calorie diet. The serving size for a milk is about one cup. The serving size for a yogurt is about one cup. The serving size for an ice cream or frozen dessert is about one-half (1/2) cup.

In view of this rationale for fortification, the inventive compositions, as shown in Table 5, contain about 10 to 25 percent of the daily value of essential vitamins and essential minerals. Most of the essential vitamins and essential minerals are provided at about 10 percent of the daily value, but some essential vitamins and minerals, such as riboflavin, vitamin B12, vitamin D, calcium and phosphorus, are provided at higher concentrations because of the inherent properties of milk and consumer expectations. Nevertheless, the inventive compositions contain all essential vitamins and essential minerals in scientifically sound and socially responsible quantities.

Essential macronutrients are included in the inventive compositions. Levels of the essential macronutrients vary with the product profile.

Antioxidants useful in the present invention include, without limitation, butylhydroxy anisole (BHA), butylhydroxy toluene (BHT), tertiary butyl hydroquinone (TBHQ), propyl gallate and combinations thereof. Natural antioxidants can also be included through additional amounts of vitamin C, vitamin E, beta-carotene, selenium, zinc and combinations thereof. Various herbs, herb extracts, botanicals, botanical extracts, amino acids and the like, and combinations thereof, can also be included for their intended functions and various products using such dietary supplements can be formulated therefrom.

Various non-nutritive components can be included in the inventive compositions. For example, fillers, coloring agents, flavors, emulsifiers and the like are useful. Other nutritionally valuable, but non-essential components can be added, including choline, taurine, L-carnitine and the like. Combinations of these non-nutritive and non-essential components are contemplated.

Various nutraceuticals and phytochemicals can be incorporated into the inventive compositions for their intended function. Furthermore, it is contemplated that the inventive compositions can be used in other dairy products, such as but not limited to cheeses, creams, custards, and the like.

EXAMPLES

Batching and Processing Procedure

Proper batching is of utmost importance. For preparation of all pasteurized and/or ultra-pasteurized complete nutritional milk products, the total processing system was cleaned (CIP=Clean-In-Place).

For the preparation of all pasteurized and/or ultra-pasteurized complete nutritional milk products, high quality, food-grade ingredients were used. Order of addition of ingredients, their physical structure, temperature, and rate of addition are also very important.

A milk was the first ingredient to be introduced into the batching container. Although the batch volume could be adjusted at the end of the batching process, it is preferred that the amount of milk is precalculated in a way that addition of other ingredients automatically brings the volume of the batch to the desirable level.

Proteins, fats, carbohydrates, minerals, flavors, colors, and vitamins are added sequentially. After the addition of each ingredient, the combination was mixed or homogenized before the next ingredient was added to the system.

Upon obtaining a homogeneous batch of unprocessed complete nutritional milk product with desirable profile of nutrients and functional ingredients, the batch is immediately pasteurized (85° C. for 30 seconds) and/or ultra-pasteurized (135-150° C. for up to 5 seconds). The pasteurized and/or ultra-pasteurized nutritional milk product is either promptly cooled and continuously kept at refrigerated temperature (1-7° C., preferably 2-3° C.); or promptly frozen and continuously kept a freezing temperature (-18° C.); and/or while still warm (about 55° C.), is cultured and kept at 37° C. for several hours before cooled to refrigerated temperatures.

Example 1A

Pursuing the batching and processing guideline explained above, a fatfree complete nutritional milk composition was developed. The ingredients, including fatfree (skim) milk, used for the preparation of this product is shown in Table 8.

Example 1B

Pursuing the batching and processing guideline explained above, a fatfree complete nutritional milk composition was developed. The ingredients, including fatfree milk with nonfat milk solids, used for the preparation of this product is shown in Table 9.

Example 1C

Pursuing the batching and processing guideline explained above, a fatfree complete nutritional milk composition was developed. The ingredients, including lactose-free fatfree milk, used for the preparation of this product is shown in Table 10.

Example 1D

Pursing the batching and processing guideline explained above, a lowfat (1% fat) complete nutritional milk composition was developed. The ingredients, including 1% fat milk, used for the preparation of this product is shown in Table 11.

Example 1E

Pursing the batching and processing guideline explained above, a lowfat (2% fat) complete nutritional milk composition was developed. The ingredients, including 2% fat milk, used for the preparation of this product is shown in Table 12.

Example 1F

Pursuing the batching and processing guideline explained above, a fullfat (3.4% fat) complete nutritional milk composition was developed. The ingredients, including fullfat (3.4% fat) milk, used for the preparation of this product is shown in Table 13.

Example 2A

Pursuing the batching and processing guideline explained above, a lowfat (1% fat) complete nutritional milk (chocolate flavor) composition was developed. The ingredients, including 1% fat chocolate milk, used for the preparation of this product is shown in Table 14.

Example 2B

Pursuing the batching and processing guideline explained above, a lowfat (1% fat) complete nutritional milk (strawberry flavor) composition was developed. The ingredients, including 1% fat strawberry milk, used for the preparation of this product is shown in Table 15.

Example 2C

Pursuing the batching and processing guideline explained above, a lowfat (1% fat) complete nutritional milk (vanilla flavor) composition was developed. The ingredients, including 1% fat vanilla milk, used for the preparation of this product is shown in Table 16.

Example 2D

Pursuing the batching and processing guideline explained above, a lowfat (1% fat) complete nutritional milk (banana flavor) composition was developed. The ingredients, including 1% fat banana milk, used for the preparation of this product is shown in Table 17.

Example 3A

Pursuing the batching and processing guideline explained above, a complete nutritional light vanilla ice cream composition was developed. The ingredients, including full fat milk and Half & Half, used for the preparation of this product is shown in Table 18.

Example 3B

Pursuing the batching and processing guideline explained above, a fat-free, lactose-free, complete nutritional chocolate fudgesicle ice cream composition was developed. The ingredients, including 100% fat-free, lactose-free milk, used for the preparation of this product is shown in Table 19.

Example 3C

Pursuing the batching and processing guideline explained above, a lowfat, complete nutritional peach frozen yogurt composition was developed. The ingredients, including lowfat (2%) vanilla yogurt, used for the preparation of this product is shown in Table 20.

Example 4A

Pursuing the batching and processing guideline explained above, a fatfree (nonfat or skim), complete nutritional vanilla yogurt composition was developed. The ingredients, including fatfree (skim) milk, used for the preparation of this product is shown in Table 21.

Example 4B

Pursuing the batching and processing guideline explained above, a 1% fat, complete nutritional strawberry yogurt composition was developed. The ingredients, including 1% fat milk and strawberry preserve, used for the preparation of this product is shown in Table 22.

Example 4C

Pursuing the batching and processing guideline explained above, a 2% fat, complete nutritional raspberry yogurt composition was developed. The ingredients, including 2% fat milk and raspberry preserve, used for the preparation of this product is shown in Table 23.

Example 4D

Pursuing the batching and processing guideline explained above, a full-fat, complete nutritional organic yogurt composition was developed. The ingredients, including fullfat organic milk, used for the preparation of this product is shown in Table 24.

Although this invention has certain preferred embodiments, it will be obvious to those skilled in the art that various changes and modifications may be made therein without departing from the invention, and all such changes and modifications are intended to fall within the true spirit and scope of the invention.

                  TABLE 1                                                          ______________________________________                                         The list of nutritionally essential macronutrients and micronutrients,         as described in the Code of Federal Regulation (21 C.F.R. 101.9, 1998).        Essential Nutrient                                                                               100% (D.V.)*                                                 ______________________________________                                         Total Fat         65          g                                                Saturated Fat     20          g                                                Cholesterol       300         mg                                               Sodium            2,400       mg                                               Potassium         3,500       mg                                               Total Carbohydrate                                                                               300         g                                                Dietary Fiber     25          g                                                Sugars                                                                         Protein           50          g                                                Vitamin A         5,000       IU**                                             Vitamin C         60          mg                                               Calcium           1,000       mg                                               Iron              18          mg                                               Vitamin D         400         IU**                                             Vitamin E         30          IU**                                             Vitamin K         80          mcg                                              Thiamine (Vitamin B1)                                                                            1.5         mg                                               Riboflavin (Vitamin B2)                                                                          1.7         mg                                               Niacin            20          mg                                               Vitamin B6        2.0         mg                                               Folate            400         mcg                                              Vitamin B12       6.0         mcg                                              Biotin            300         mcg                                              Pantothenic Acid  10          mg                                               Phosphorus        1,000       mg                                               Iodine            150         mcg                                              Magnesium         400         mg                                               Zinc              15          mg                                               Selenium          70          mcg                                              Copper            2.0         mg                                               Manganese         2.0         mg                                               Chromium          120         mcg                                              Molybdenum        75          mcg                                              Chloride          3,400       mg                                               ______________________________________                                          *)Percent Daily Values are based on a 2,000 calorie diet.                      **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of all trans betacarotene                                              1 International Unit (IU) of vitamin D = 0.025 mcg cholecalciferol             1 International Unit (IU) of vitamin B = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 2A                                     __________________________________________________________________________     Nutrition Facts of Commercially Available Flavored Milks                                            COMPANY:                                                                       Nestle                                                                               Hershey's                                                                            Yoo-Hoo                                                                              Wawa Dairy                                                                           Sealtest                                               PRODUCT:                                                                       Quick ®                                                                          Reduced Fat                                                                          Yoo-Hoo                                                                              1% Milkfat                                                                           1% Milkfat                                             NUTRITION FACTS                                                                (chocolate)                                                                          (chocolate)                                                                          (chocolate)                                                                          (chocolate)                                                                          (chocolate)                       __________________________________________________________________________     Serving Size.        cup   cup   8 floz                                                                               Cup   Container                                              (240 ml)                                                                             (240 ml)                                                                             (240 ml)                                                                             (240 ml)                                                                             (237 ml)                          Serving per container                                                                               two   two   four  two   one                               Calories  2,000      230   190   130   160   180                               Calories from Fat                                                                        600        70    40    10    20    25                                                 % DV*                                                                              % DV  % DV  % DV  % DV  % DV                              Total fat 65  g  100%                                                                               12    7     1     5     4                                 Saturated Fat                                                                            20  g  100%                                                                               25    15    3     8     9                                 Cholesterol                                                                              300 mg 100%                                                                               10    5     0     2     4                                 Sodium    2,400                                                                              mg 100%                                                                               5     6     7     8     10                                Potassium 3,500                                                                              mg 100%            4                                             Total Carbohydrate                                                                       300 g  100%                                                                               11    10    10    9     10                                Dietary Fiber                                                                            25  g  100%                                                                               4     4     0     0     0                                 Sugars        g      30 g  25 g  20 g  26 g  25 g                              Protein   50  g  100%                                                                               14    16    4     16    20                                Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               6     10    10    10    10                                Vitamin C 60  mg 100%                                                                               0     0     10    4     4                                 Calcium   1,000                                                                              mg 100%                                                                               25    25    10    29    35                                Iron      18  mg 100%                                                                               0     2     6     3     0                                 Vitamin D 400 IU**                                                                              100%      25    10    25    25                                Vitamin E 30  IU**                                                                              100%                                                          Vitamin K 80  mcg                                                                               100%                                                          Thiamine  1.5 mg 100%                                                          Riboflavin                                                                               1.7 mg 100%            10                                            Niacin    20  mg 100%            10                                            Vitamin B6                                                                               2.0 mg 100%                                                          Folate    400 mcg                                                                               100%                                                          Vitamin B12                                                                              6.0 mcg                                                                               100%                                                          Biotin    300 mcg                                                                               100%                                                          Pantothenic Acid                                                                         10  mg 100%                                                          Phosphorus                                                                               1,000                                                                              mg 100%            10                                            Iodine    150 mcg                                                                               100%                                                          Magnesium 400 mg 100%                                                          Zinc      15  mg 100%                                                          Selenium  70  mcg                                                                               100%                                                          Copper    2.0 mg 100%                                                          Manganese 2.0 mg 100%                                                          Chromium  120 mcg                                                                               100%                                                          Molybdenum                                                                               75  mcg                                                                               100%                                                          Chloride  3,400                                                                              mg 100%                                                          __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalciferol          1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 2B                                     __________________________________________________________________________     Nutrition Facets of Commercially Available Flavored Milks                                           COMPANY:                                                                             Power Power Organic                                                                              White                                                  Say Yes                                                                              Nutrition                                                                            Nutrition                                                                            Cow of Vt                                                                            Wave                                                   PRODUCT:                                                                             Power Power Milk                                                                           Organic                                                                              Silk                                                   Fat Free                                                                             Milk Plus                                                                            Fatfree                                                                              Milk  Soymilk                                                NUTRITION FACTS                                                                (chocolate)                                                                          (vanilla)                                                                            (chocolate)                                                                          (chocolate)                                                                          (chocolate)                       __________________________________________________________________________     Serving Size.        1 cup 8 fl oz                                                                              8 fl oz                                                                              1 cup 1 cup                                                  (236 ml)          (236 ml)                                                                             (237 ml)                          Serving per container                                                                               four  one   one   four  four                              Calories  2,000      150   250   160   280   108                               Calories from Fat                                                                        600        0     55    0     140   24                                                 % DV*                                                                              % DV  % DV  % DV  % DV  % DV                              Total Fat 65  g  100%                                                                               0     9     0     23    4                                 Saturated Fat                                                                            20  g  100%                                                                               0     8     0     48    0                                 Cholesterol                                                                              300 mg 100%                                                                               1     1     1     20    0                                 Sodium    2,400                                                                              mg 100%                                                                               6     7     6     5     4                                 Potassium 3,500                                                                              mg 100%      13    14                                            Total Carbohydrate                                                                       300 g  100%                                                                               8     13    11    9     6                                 Dietary Fiber                                                                            25  g  100%                                                                               0     7     9     3     4                                 Sugars        g      23 g  25 g  20 g  25 g  15 g                              Protein   50  g  100%                                                                               16    17    17    17    10                                Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               10    20    20    10    10                                Vitamin C 60  mg 100%                                                                               0     50    50    4     0                                 Calcium   1,000                                                                              mg 100%                                                                               25    30    30    40    30                                Iron      18  mg 100%                                                                               2     10    10          2                                 Vitamin D 400 IU**                                                                              100%                                                                               25    35    35    4     30                                Vitamin E 30  IU**                                                                              100%      35    35                                            Vitamin K 80  mcg                                                                               100%                                                          Thiamine  1.5 mg 100%      35    35                                            Riboflavin                                                                               1.7 mg 100%      50    50          30                                Niacin    20  mg 100%      35    35                                            Vitamin B6                                                                               2.0 mg 100%      35    35                                            Folate    400 mcg                                                                               100%      4                                                   Vitamin B12                                                                              6.0 mcg                                                                               100%      50    50          50                                Biotin    300 mcg                                                                               100%      35    35                                            Pantothenic Acid                                                                         10  mg 100%      35    35                                            Phosphorus                                                                               1,000                                                                              mg 100%      30    25                                            Iodine    150 mcg                                                                               100%      35    35                                            Magnesium 400 mg 100%      20    20                                            Zinc      15  mg 100%      15    15                                            Selenium  70  mcg                                                                               100%      trace trace                                         Copper    2.0 mg 100%      10    10                                            Manganese 2.0 mg 100%      trace trace                                         Chromium  120 mcg                                                                               100%      trace trace                                         Molybdenum                                                                               75  mcg                                                                               100%      trace trace                                         Chloride  3,400                                                                              mg 100%                                                          __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2 000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 2C                                     __________________________________________________________________________     Nutrition Facts of Commercially Available Milk-Based Products                                       COMPANY:                                                                       Nestle/Carnation                                                                        Model Dairy/Suiza                                                     PRODUCT:                                                                       Carnation Instant                                                              Breakfast                                                                               Kidsmilk                                                              NUTRITION FACTS                                           __________________________________________________________________________     Serving Size.        8 fl oz  1 cup (240 mL)                                   Serving per container                                                          Calories  2,000                                                                Calories from Fat                                                                        600                                                                                   % DV*                                                                              % DV*    % DV*                                            Total Fat 65  g  100%         8%                                               Saturated Fat                                                                            20  g  100%         15%                                              Cholesterol                                                                              300 mg 100%         4%                                               Sodium    2,400                                                                              mg 100%         5%                                               Potassium 3,500                                                                              mg 100%         25%                                              Total Carbohydrate                                                                       300 g  100%         4%                                               Dietary Fiber                                                                            25  g  100%         0%                                               Sugars        g               12 g                                             Protein   50  g  100%         18%                                              Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               35%      25%                                              Vitamin C 60  mg 100%                                                                               40%      25%                                              Calcium   1,000                                                                              mg 100%                                                                               40%      50%                                              Iron      18  mg 100%                                                                               20%      25%                                              Vitamin D 400 IU**                                                                              100%                                                                               20%      25%                                              Vitamin E 30  IU**                                                                              100%                                                                               20%      25%                                              Vitamin K 80  mcg                                                                               100%                                                                               X        X                                                Thiamine  1.5 mg 100%                                                                               20%      25%                                              Riboflavin                                                                               1.7 mg 100%                                                                               20%      25%                                              Niacin    20  mg 100%                                                                               20%      25%                                              Vitamin B6                                                                               2.0 mg 100%                                                                               20%      25%                                              Folate    400 mcg                                                                               100%                                                                               20%      X                                                Vitamin B12                                                                              6.0 mcg                                                                               100%                                                                               20%      25%                                              Biotin    300 mcg                                                                               100%                                                                               20%      25%                                              Pantothenic Acid                                                                         10  mg 100%                                                                               20%      X                                                Phosphorus                                                                               1,000                                                                              mg 100%                                                                               25%      X                                                Iodine    150 mcg                                                                               100%                                                                               20%      X                                                Magnesium 400 mg 100%                                                                               20%      25%                                              Zinc      15  mg 100%                                                                               20%      25%                                              Selenium  70  mcg                                                                               100%                                                                               X        X                                                Copper    2.0 mg 100%                                                                               20%      X                                                Manganese 2.0 mg 100%                                                                               X        X                                                Chromium  120 mcg                                                                               100%                                                                               X        X                                                Molybdenum                                                                               75  mcg                                                                               100%                                                                               X        X                                                Chloride  3,400                                                                              mg 100%                                                                               X        X                                                __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 3A                                     __________________________________________________________________________     Nutrition Facts of Commercially Available Ice Creams and Frozen Yogurts                             COMPANY:                                                                       Good  Edy's Ben &                                                              Humor Grand Jerry Haagan-Daz                                                                           ConAgra                                                PRODUCT:                                                                                   Ben &       Healthy                                                Breyers ®                                                                        Edy's Jerry Haagan-Daz                                                                           Choice                                                 NUTRITION FACTS                                                                DulceDe                                                                              Vanilla                                                                              ChocChip                                                           Leoche                                                                               Bean  Cookie                                                                               Pistachio                                                                            Vanilla Bean                      __________________________________________________________________________     Serving Size.        1/2 cup                                                                              1/2 cup                                                                              1/2 cup                                                                              1/2 cup                                                                              1/2 cup                           Serving per container                                                          Calories  2,000      160   140   300   290   110                               Calories from Fat                                                                        600        50    70    140   180   20                                                 % DV*                                                                              % DV  % DV  % DV  % DV  % DV                              Total Fat 65  g  100%                                                                               9     12    24    31    3                                 Saturated Fat                                                                            20  g  100%                                                                               19    23    49    55    5                                 Cholesterol                                                                              300 mg 100%                                                                               7     9     21    37    2                                 Sodium    2,400                                                                              mg 100%                                                                               3     1     4     3     2                                 Potassium 3,500                                                                              mg 100%                                                          Total Carbohydrate                                                                       300 g  100%                                                                               8     5     11    7     6                                 Dietary Fiber                                                                            25  g  100%                        3                                 Sugars        g      20 g  14 g  26 g  18 g  18 g                              Protein   50  g  100%                                                                               4     4     10    10    6                                 Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               6     6     15    15    6                                 Vitamin C 60  mg 100%                                                                               0     0     0     0     0                                 Calcium   1,000                                                                              mg 100%                                                                               8     6     10    10    10                                Iron      18  mg 100%                                                                               0     0     6     2     0                                 Vitamin D 400 IU**                                                                              100%                                                          Vitamin E 30  IU**                                                                              100%                                                          Vitamin K 80  mcg                                                                               100%                                                          Thiamine  1.5 mg 100%                                                          Riboflavin                                                                               1.7 mg 100%                                                          Niacin    20  mg 100%                                                          Vitamin B6                                                                               2.0 mg 100%                                                          Folate    400 mcg                                                                               100%                                                          Vitamin B12                                                                              6.0 mcg                                                                               100%                                                          Biotin    300 mcg                                                                               100%                                                          Pantothenic Acid                                                                         10  mg 100%                                                          Phosphorus                                                                               1,000                                                                              mg 100%                                                          Iodine    150 mcg                                                                               100%                                                          Magnesium 400 mg 100%                                                          Zinc      15  mg 100%                                                          Selenium  70  mcg                                                                               100%                                                          Copper    2.0 mg 100%                                                          Manganese 2.0 mg 100%                                                          Chromium  120 mcg                                                                               100%                                                          Molybdenum                                                                               75  mcg                                                                               100%                                                          Chloride  3,400                                                                              mg 100%                                                          __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 3B                                     __________________________________________________________________________     Nutrition Facts of Commercially Available Ice Creams and Frozen Yogurts                             COMPANY:                                                                       Starbucks                                                                              Haagen-Dazs                                                                           Haagen-Dazs                                                     PRODUCT:                                                                       Starbucks coffee                                                                       Frozen Yogurt                                                                         Frozen Yogurt                                                   NUTRITION FACTS                                                                               Vanilla Raspberry                                               Java Toffee                                                                            Vanilla                                                                               Swirl                                      __________________________________________________________________________     Serving Size.        1/2 cup 1/2 cup                                                                               1/2 cup                                    Serving per container                                                          Calories  2,000      260     140    130                                        Calories from Fat                                                                        600        130     0      0                                                           % DV*                                                                              % DV    % DV   % DV                                       Total Fat 65  g  100%                                                                               22      0      0                                          Saturated Fat                                                                            20  g  100%                                                                               38      0      0                                          Cholesterol                                                                              300 mg 100%                                                                               21      1      1                                          Sodium    2,400                                                                              mg 100%                                                                               4       2      1                                          Potassium 3,500                                                                              mg 100%                                                          Total Carbohydrate                                                                       300 g  100%                                                                               10      10     9                                          Dietary Fiber                                                                            25  g  100%                                                          Sugars        g      29 g    17 g   19 g                                       Protein   50  g  100%                                                                               8       12     8                                          Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               10      0      0                                          Vitamin C 60  mg 100%                                                                               0       0      0                                          Calcium   1,000                                                                              mg 100%                                                                               10      20     10                                         Iron      18  mg 100%                                                                               0       0      0                                          Vitamin D 400 IU**                                                                              100%                                                          Vitamin E 30  IU**                                                                              100%                                                          Vitamin K 80  mcg                                                                               100%                                                          Thiamine  1.5 mg 100%                                                          Riboflavin                                                                               1.7 mg 100%                                                          Niacin    20  mg 100%                                                          Vitamin B6                                                                               2.0 mg 100%                                                          Folate    400 mcg                                                                               100%                                                          Vitamin B12                                                                              6.0 mcg                                                                               100%                                                          Biotin    300 mcg                                                                               100%                                                          Pantothenic Acid                                                                         10  mg 100%                                                          Phosphorus                                                                               1,000                                                                              mg 100%                                                          Iodine    150 mcg                                                                               100%                                                          Magnesium 400 mg 100%                                                          Zinc      15  mg 100%                                                          Selenium  70  mcg                                                                               100%                                                          Copper    2.0 mg 100%                                                          Manganese 2.0 mg 100%                                                          Chromium  120 mcg                                                                               100%                                                          Molybdenum                                                                               75  mcg                                                                               100%                                                          Chloride  3,400                                                                              mg 100%                                                          __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 4A                                     __________________________________________________________________________     Nutrition Facts of Commercially Available Yogurts                                                   COMPANY:                                                                       Dannon ®                                                                         Colombo ®                                                                        Stonyfield                                                                           Dannon ®                                                 PRODUCT:                                                                       Regular                                                                        Yogurt                                                                               Lowfat                                                                               Organic                                                                              99% fatfree                                                  NUTRITION FACTS                                                                Plain Plain Plain blueberry                               __________________________________________________________________________     Serving Size.        1 cup 1 cup 1 cup 1 cup                                   Serving per container                                                          Calories  2,000      150   130   180   240                                     Calories from Fat                                                                        600        70    35    90    25                                                       % DV*                                                                              % DV  % DV  % DV  % DV                                    Total Fat 65  g  100%                                                                               13    6     15    4                                       Saturated Fat                                                                            20  g  100%                                                                               26    13    30    9                                       Cholesterol                                                                              300 mg 100%                                                                               11    5     13    5                                       Sodium    2,400                                                                              mg 100%                                                                               5     6     5     7                                       Potassium 3,500                                                                              mg 100%                                                                               11    13          13                                      Total Carbohydrate                                                                       300 g  100%                                                                               4     4     4     15                                      Dietary Fiber                                                                            25  g  100%                  4                                       Sugars        g      11 g  11 g  12 g  43 g                                    Protein   50  g  100%                                                                               16    20    18    18                                      Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               6     0     8     2                                       Vitamin C 60  mg 100%                                                                               4     0     4     4                                       Calcium   1,000                                                                              mg 100%                                                                               30    35    35    35                                      Iron      18  mg 100%                                                                               0     2     0     0                                       Vitamin D 400 IU**                                                                              100%                                                          Vitamin E 30  IU**                                                                              100%                                                          Vitamin K 80  mcg                                                                               100%                                                          Thiamine  1.5 mg 100%                                                          Riboflavin                                                                               1.7 mg 100%      25                                                  Niacin    20  mg 100%                                                          Vitamin B6                                                                               2.0 mg 100%                                                          Folate    400 mcg                                                                               100%                                                          Vitamin B12                                                                              6.0 mcg                                                                               100%                                                          Biotin    300 mcg                                                                               100%                                                          Pantothenic Acid                                                                         10  mg 100%                                                          Phosphorus                                                                               1,000                                                                              mg 100%      25                                                  Iodine    150 mcg                                                                               100%                                                          Magnesium 400 mg 100%                                                          Zinc      15  mg 100%                                                          Selenium  70  mcg                                                                               100%                                                          Copper    2.0 mg 100%                                                          Manganese 2.0 mg 100%                                                          Chromium  120 mcg                                                                               100%                                                          Molybdenum                                                                               75  mcg                                                                               100%                                                          Chloride  3,400                                                                              mg 100%                                                          __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 4B                                     __________________________________________________________________________     Nutrition Facts of Commercially Available Yogurts                                                    COMPANY:                                                                       Colombo ®                                                                         Breyers ®                                                           PRODUCT:                                                                       Fat Free                                                                              99% fatfree                                                             NUTRITION FACTS                                                                blueberry                                                                             Smooth & Creamy                                   __________________________________________________________________________     Serving Size.         1 cup  1 cup                                             Serving per container                                                          Calories  2,000       200    230                                               Calories from Fat                                                                        600         0      20                                                                 % DV*                                                                               % DV   % DV                                              Total Fat 65  g  100% 0      3                                                 Saturated Fat                                                                            20  g  100% 0      5                                                 Cholesterol                                                                              300 mg 100% 2      7                                                 Sodium    2,400                                                                              mg 100% 5      5                                                 Potassium 3,500                                                                              mg 100% 11                                                       Total Carbohydrate                                                                       300 g  100% 14     15                                                Dietary Fiber                                                                            25  g  100%                                                          Sugars        g       36 g   40 g                                              Protein   50  g  100% 14     18                                                Vitamin A 5,000                                                                              IU**                                                                              100% 0      0                                                 Vitamin C 60  mg 100% 0      0                                                 Calcium   1,000                                                                              mg 100% 20     25                                                Iron      18  mg 100% 0      0                                                 Vitamin D 400 IU**                                                                              100%                                                          Vitamin E 30  IU**                                                                              100%                                                          Vitamin K 80  mcg                                                                               100%                                                          Thiamine  1.5 mg 100%                                                          Riboflavin                                                                               1.7 mg 100%                                                          Niacin    20  mg 100%                                                          Vitamin B6                                                                               2.0 mg 100%                                                          Folate    400 mcg                                                                               100%                                                          Vitamin B12                                                                              6.0 mcg                                                                               100%                                                          Biotin    300 mcg                                                                               100%                                                          Pantothenic Acid                                                                         10  mg 100%                                                          Phosphorus                                                                               1,000                                                                              mg 100%                                                          Iodine    150 mcg                                                                               100%                                                          Magnesium 400 mg 100%                                                          Zinc      15  mg 100%                                                          Selenium  70  mcg                                                                               100%                                                          Copper    2.0 mg 100%                                                          Manganese 2.0 mg 100%                                                          Chromium  120 mcg                                                                               100%                                                          Molybdenum                                                                               75  mcg                                                                               100%                                                          Chloride  3,400                                                                              mg 100%                                                          __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 5                                      __________________________________________________________________________     Nutrition Facts of Complete Milk Products of the Present Invention                                  COMPANY:                                                                       Inventive                                                                            Inventive                                                                            Inventive                                                          PRODUCT:                                                                       Milk  Ice Cream                                                                            Yogurt                                                             NUTRITION FACTS                                                                (chocolate)                                                                          (vanilla)                                                                            (vanilla)                                     __________________________________________________________________________     Serving Size.        8 fl oz                                                                              1/2  cup                                                                             1 cup                                         Serving per container                                                                           one                                                           Calories  2,000      170   varies                                                                               varies                                        Calories from Fat                                                                        600        20    varies                                                                               varies                                                         % DV*                                                                              % DV  % DV  % DV                                          Total Fat 65  g  100%                                                                               3     varies                                                                               varies                                        Saturated Fat                                                                            20  g  100%                                                                               7     varies                                                                               varies                                        Cholesterol                                                                              300 mg 100%                                                                               3     varies                                                                               varies                                        Sodium    2,400                                                                              mg 100%                                                                               8     5     5                                             Potassium 3,500                                                                              mg 100%                                                                               10    10    10                                            Total Carbohydrate                                                                       300 g  100%                                                                               10    varies                                                                               varies                                        Dietary Fiber                                                                            25  g  100%                                                                               0     varies                                                                               varies                                        Sugars        g      30 g  varies                                                                               varies                                        Protein   50  g  100%                                                                               16    varies                                                                               varies                                        Vitamin A 5,000                                                                              IU**                                                                              100%                                                                               10    10    10                                            Vitamin C 60  mg 100%                                                                               10    10    10                                            Calcium   1,000                                                                              mg 100%                                                                               25    25    25                                            Iron      18  mg 100%                                                                               10    10    10                                            Vitamin D 400 IU**                                                                              100%                                                                               25    25    25                                            Vitamin E 30  IU**                                                                              100%                                                                               10    10    10                                            Vitamin K 80  mcg                                                                               100%                                                                               10    10    10                                            Thiamine  1.5 mg 100%                                                                               10    10    10                                            Riboflavin                                                                               1.7 mg 100%                                                                               24    24    24                                            Niacin    20  mg 100%                                                                               10    10    10                                            Vitamin B6                                                                               2.0 mg 100%                                                                               10    10    10                                            Folate    400 mcg                                                                               100%                                                                               10    10    10                                            Vitamin B12                                                                              6.0 mcg                                                                               100%                                                                               14    14    14                                            Biotin    300 mcg                                                                               100%                                                                               10    10    10                                            Pantothenic Acid                                                                         10  mg 100%                                                                               10    10    10                                            Phosphorus                                                                               1,000                                                                              mg 100%                                                                               25    25    25                                            10dine    150 mcg                                                                               100%                                                                               10    10    10                                            Magnesium 400 mg 100%                                                                               10    10    10                                            Zinc      15  mg 100%                                                                               10    10    10                                            Selenium  70  mcg                                                                               100%                                                                               10    10    10                                            Copper    2.0 mg 100%                                                                               10    10    10                                            Manganese 2.0 mg 100%                                                                               10    10    10                                            Chromium  120 mcg                                                                               100%                                                                               10    10    10                                            Molybdenum                                                                               75  mcg                                                                               100%                                                                               10    10    10                                            Chloride  3,400                                                                              mg 100%                                                                               10    10    10                                            __________________________________________________________________________      *)Percent Daily Values (D.V.) are based on a 2,000 calorie diet.               **)1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol =      0.6 mcg of alltrans betacarotene                                               1 International Unit (IU) of vitamin D = 0.025 mcg of cholecalcipherol         1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                  

                                      TABLE 6                                      __________________________________________________________________________     The source and quantity of each vitamin (in the vitamin premix) to be          used in the inventive complete nutritional composition.                        Fine-tuning of vitamins and minerals concentration will be done in the         final products.                                                                                               SOURCE TO                                                                              PROCESSING &                                                                           REQUIRED                                     LABEL             VITAMIN STORAGE QUANTITY OF                                  CLAIM                                                                               FOOD-GRADE   CONVERSION                                                                             OVERDOSE                                                                               SOURCE/                         VITAMIN PREMIX*                                                                          UNIT                                                                              UNITS/L                                                                             SOURCE/COMPOUND                                                                             FACTOR  FACTOR  COMPOUND                        __________________________________________________________________________     Vitamin A IU 2115 Vitamin A Palmitate                                                                         1.9     1.2     4822                            Vitamin C mg 25.4 Sodium Ascorbate                                                                            1.12    2       56.9                            Vitamin D IU 422.5                                                                               Vitamin D3 (cholecalciferol)                                                                1       1.2     507                             Vitamin E IU 12.7 alpha-tocopheryl acetate                                                                    1       1.2     15.24                           Vitamin K mcg                                                                               33.84                                                                               Phylloquinone (phytonadione)                                                                1       1.1     37.22                           Thiamine  mg 0.635                                                                               Thiamin monoitrate                                                                          1       1.2     0.76                            Riboflavin                                                                               mg 1.72                                                              Niacin    mg 8.46 Niacinamide  1       1.1     9.31                            Vitamin B6                                                                               mg 0.846                                                                               Pyridoxine hydrochloride                                                                    1.21    1.2     1.23                            Folate    mcg                                                                               169  Folic Acid   1       1.2     203                             Vitamin B12                                                                              mcg                                                                               3.55                                                              Biotin    mcg                                                                               127  Biotin       1       1.2     152.4                           Pantothenic Acid                                                                         mg 4.23 Calcium Pantothenate                                                                        1.09    1.2     5.53                            __________________________________________________________________________      1 International Unit (IU) of vitamin A = 0.3 mcg of alltrans retinol = 0.      mcg of alltrans betacarotene                                                   1 International Unit (IU) of vitamin D = 0.025 mcg cholecalciferol             1 International Unit (IU) of vitamin E = 1 mg of allrac-alpha Tocopherol       acetate                                                                        *Riboflavin and Vitamin B12 are generally fully contributed from milk.   

                                      TABLE 7                                      __________________________________________________________________________     The source and quantity of each mineral (in the mineral premix) to be          used in the inventive standard complete nutritional milk composition.          Fine-tuning of vitamins and minerals concentration will be done in the         final products.                                                                                    LABEL CLAIM                 SOURCE TO                                                                              REQUIRED                        Label                                                                               Contribution                                                                         MINUS CONTRIB.              MINERAL QUANTITY               MINERALS Claim                                                                               Via milk*                                                                            VIA MILK FOOD-GRADE     MOL.                                                                               CONVERSION                                                                             OF SOURCE              PREMIX                                                                               UNIT                                                                              Unit/L                                                                              Unit/L                                                                               UNIT/L   SOURCE/COMPOUND                                                                               WT. FACTOR  COMPOUND               __________________________________________________________________________     Sodium                                                                               mg 580  580   0                                                          Potassium                                                                            mg 1400 1400  0                                                          Calcium                                                                              mg 1177 1177  0                                                          Iron  mg 7.6        7.6      Ferrous Sulfate (FeSO.sub.4.7H.sub.2                                                          278 4.98    37.85                  Phosphorus                                                                           mg 951  951   0                                                          Iodine                                                                               mcg                                                                               63.45      63.45    Potassium Iodide (KI), anhydrous                                                              166 1.31    83.12                  Magnesium                                                                            mg 169  121   48       Magnesium Chloride (MgCl2.6                                                                   203 8.46    407                                                 H.sub.2 O)                                        Zinc  mg 6.35       6.35     Zinc Sulfate (ZnSO.sub.4.1H.sub.2 O)                                                          179.44                                                                             2.76    17.53                  Selenium                                                                             mcg                                                                               29.6       29.6     Sodium Selenate (Na.sub.2 SeO.sub.4),                                                         188.9                                                                              2.4     71                                                  anhydrous                                         Copper                                                                               mg 0.846      0.846    Cupric Sulfate (CuSO.sub.4),                                                                  159.6                                                                              2.51    2.12                                                anhydrous                                         Manganese                                                                            mg 0.846      0.846    Manganese Sulfate (MnSO.sub.4.                                                                169 3.07    2.6                                                 1H.sub.2 O)                                       Chromium                                                                             mcg                                                                               50.76      50.76    Chromium Chloride                                                                             266.45                                                                             5.12    260                                                 [Cr(H.sub.2 O)4Cl.sub.2 ]. 2H.sub.2 O             Molybdenum                                                                           mcg                                                                               31.72      31.72    Sodium Molybdate (Na.sub.2 MoO.sub.4.                                                         241.95                                                                             2.52    80                                                  2H.sub.2 O)                                       Chloride                                                                             mg 1187 1045  142                                                        __________________________________________________________________________      *)H. E. Swaiagood, Characteristics of edible fluids of animal origin:          Milk, In: Food Chemistry, ed: O.R. Fennema, 2nd edition, Dekker, 1985    

                                      TABLE 8                                      __________________________________________________________________________     Preparation and Processing Procedure for Example 1A                                           Batch          Batching Process                                 Ingredient/Premix                                                                          Unit                                                                              (1 Liter)                                                                          Pre-Batching Condition                                                                    Conditions                                       __________________________________________________________________________     Vitamins & Minerals For Preparation of Fatfree Complete Nutritional Milk       Mineral Premix                                                                             g  1                                                               MgCl.sub.2  g  0.407                                                           Mineral Premix & Balance                                                                   g  1.407                                                           Vitamin Premix                                                                             g  1                                                               Batching & Processing Procedure For Fatfree Complete Nutritional Milk                             CIP the total system                                        Fatfree (skim) milk                                                                        ml 950 refrigerated                                                                              Add to the batching tank                         Mineral & Balance Premix                                                                   g  1.407                                                                              Dissolve in 25 ml Room                                                                    Mix to uniformity                                                   Temperature fatfree milk                                    Vitamin Premix                                                                             g  1   Dissolve in 25 ml Room                                                                    Mix to uniformity                                                   Temperature fatfree milk                                                                  PASTEURIZE &                                                                   HOMOGENIZE: Heat                                                               (e.g., center of product to                                                    85° C. for 30 seconds), and                                             cool immediately.                                __________________________________________________________________________

                                      TABLE 9                                      __________________________________________________________________________     Preparation and Processing Procedure for Example 1B                                               Batch           Batching Process                            Ingredient/Premix                                                                              Unit                                                                              (1 Liter)                                                                          Pre-Batching Condition                                                                     Conditions                                  __________________________________________________________________________     Vitamins & Minerals For Preparation of Fatfree Complete Nutritional Milk       Mineral Premix  g  1                                                           MgCl.sub.2      g  0.407                                                       Mineral Premix & Balance                                                                       g  1.407                                                       Vitamin Premix  g  1                                                           Batching & Processing Procedure For Fatfree Complete Nutritional Milk                                 CIP the total system                                    Fatfree (with nonfat milk solid) milk                                                          ml 950 refrigerated                                                                               Add to the batching tank                    Mineral & Balance Premix                                                                       g  1.407                                                                              Dissolve in 25 ml Room                                                                     Mix to uniformity                                                  Temperature fatfree                                                            (w/nonfat milk solid) milk                              Vitamin Premix  g  1   Dissolve in 25 ml Room                                                                     Mix to uniformity                                                  Temperature fatfree                                                            (w/nonfat milk solid) milk                                                                 PASTEURIZE &                                                                   HOMOGENIZE: Heat                                                               (e.g., center of product to                                                    85° C. for 30 seconds), and                                             cool immediately.                           __________________________________________________________________________

                                      TABLE 10                                     __________________________________________________________________________     Preparation and Processing Procedure for Example 1C                                           Batch              Batching Process                             Ingredient/Premix                                                                          Unit                                                                              (1 Liter)                                                                          Pre-Batching Condition                                                                        Conditions                                   __________________________________________________________________________     Vitamins & Minerals For Preparation of Fatfree Complete Nutritional Milk       Mineral Premix                                                                             g  1                                                               MgCl.sub.2  g  0.407                                                           Mineral Premix & Balance                                                                   g  1.407                                                           Vitamin Premix                                                                             g  1                                                               Batching & Processing Procedure For Fatfree Complete Nutritional Milk                             CIP the total system                                        Fatfree (lactose-free) milk                                                                ml 950 refrigerated   Add to the batching tank                     Mineral & Balance Premix                                                                   g  1.407                                                                              Dissolve in 25 ml Room                                                                        Mix to uniformity                                               Temperature fatfree (lactose-free)                                             milk                                                        Vitamin Premix                                                                             g  1   Dissolve in 25 ml Room                                                                        Mix to uniformity                                               Temperature fatfree (lactose-free)                                             milk                                                                                          PASTEURIZE &                                                                   HOMOGENIZE: Heat                                                               (e.g., center of product to                                                    85° C. for 30 seconds), and                                             cool immediately.                            __________________________________________________________________________

                                      TABLE 11                                     __________________________________________________________________________     Preparation and Processing Procedure for Example 1D                                           Batch          Batching Process                                 Ingredient/Premix                                                                          Unit                                                                              (1 Liter)                                                                          Pre-Batching Condition                                                                    Conditions                                       __________________________________________________________________________     Vitamins & Minerals For Preparation of Lowfat (1% Fat) Complete                Nutritional Milk                                                               Mineral Premix                                                                             g  1                                                               MgCl.sub.2  g  0.407                                                           Mineral Premix & Balance                                                                   g  1.407                                                           Vitamin Premix                                                                             g  1                                                               Batching & Processing Procedure For Lowfat (1% Fat) Complete Nutritional       Milk                                                                                              CIP the total system                                        Lowfat (1% fat) milk                                                                       ml 950 refrigerated                                                                              Add to the batching tank                         Mineral & Balance Premix                                                                   g  1.407                                                                              Dissolve in 25 ml Room                                                                    Mix to uniformity                                                   Temperature 1% fat milk                                     Vitamin Premix                                                                             g  1   Dissolve in 25 ml Room                                                                    Mix to uniformity                                                   Temperature 1% fat milk                                                                   PASTEURIZE &                                                                   HOMOGENIZE: Heat                                                               (e.g., center of product to                                                    85° C. for 30 seconds), and                                             cool immediately.                                __________________________________________________________________________

                                      TABLE 12                                     __________________________________________________________________________     Preparation and Processing Procedure for Example 1E                                           Batch          Batching Process                                 Ingredient/Premix                                                                          Unit                                                                              (1 Liter)                                                                          Pre-Batching Condition                                                                    Conditions                                       __________________________________________________________________________     Vitamins & Minerals For Preparation of Lowfat (2% Fat) Complete                Nutritional Milk                                                               Mineral Premix                                                                             g  1                                                               MgCl.sub.2  g  0.407                                                           Mineral Premix & Balance                                                                   g  1.407                                                           Vitamin Premix                                                                             g  1                                                               Batching & Processing Procedure For Lowfat (2% Fat) Complete Nutritional       Milk                                                                                              CIP the total system                                        Lowfat (2% fat) milk                                                                       ml 950 refrigerated                                                                              Add to the batching tank                         Mineral & Balance Premix                                                                   g  1.407                                                                              Dissolve in 25 ml Room                                                                    Mix to uniformity                                                   Temperature 2% fat milk                                     Vitamin Premix                                                                             g  1   Dissolve in 25 ml Room                                                                    Mix to uniformity                                                   Temperature 2% fat milk                                                                   PASTEURIZE &                                                                   HOMOGENIZE: Heat                                                               (e.g., center of product to                                                    85° C. for 30 seconds), and                                             cool immediately.                                __________________________________________________________________________

                  TABLE 13                                                         ______________________________________                                         Preparation and Processing Procedure for Example 1F                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Fullfat (3.4% Fat) Complete Nutritional Milk                                   Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                        ______________________________________                                         Mineral                                                                               g      1                                                                Premix                                                                         MgCl.sub.2                                                                            g      0.407                                                            Mineral                                                                               g      1.407                                                            Premix &                                                                       Balance                                                                        Vitamin                                                                               g      1                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Fullfat (3.4% Fat) Complete Nutritional Milk                                   Ingredient/   Batch                Batching Process                            Premix Unit   (1 Liter)                                                                              Pre-Batching Condition                                                                      Conditions                                  ______________________________________                                                               CIP the total system                                     Fullfat                                                                               ml     950     refrigerated Add to the                                  (3.4% fat)                         batching tank                               milk                                                                           Mineral &                                                                             g      1.407   Dissolve in 25 ml Room                                                                      Mix to uniformity                           Balance               Temperature fullfat milk                                 Premix                                                                         Vitamin                                                                               g      1       Dissolve in 25 ml Room                                                                      Mix to uniformity                           Premix                Temperature fullfat milk                                                                    PASTEURIZE &                                                                   HOMOGENIZE:                                                                    Heat (e.g., center                                                             of product to                                                                  85° C. for 30                                                           seconds), and                                                                  cool immediately.                           ______________________________________                                    

                  TABLE 14                                                         ______________________________________                                         Preparation and Processing Procedure for Example 2A                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Lowfat (1% Fat) Complete Nutritional Milk                                      (Chocolate Flavor)                                                             Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                        ______________________________________                                         Mineral                                                                               g      1                                                                Premix                                                                         MgCl.sub.2                                                                            g      0.407                                                            Mineral                                                                               g      1.407                                                            Premix &                                                                       Balance                                                                        Vitamin                                                                               g      1                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Lowfat (1% Fat) Complete Nutritional Milk                                      (Chocolate Flavor)                                                             Ingredient/   Batch                Batching Process                            Premix Unit   (1 Liter)                                                                              Pre-Batching Condition                                                                      Conditions                                  ______________________________________                                                               CIP the total system                                     Lowfat ml     950     refrigerated Add to the                                  (1% fat)                           batching tank                               chocolate                                                                      milk                                                                           Mineral &                                                                             g      1.407   Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Balance               chocolate milk                                           Premix                                                                         Vitamin                                                                               g      1       Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Premix                chocolate milk                                                                              PASTEURIZE &                                                                   HOMOGENIZE:                                                                    Heat (e.g., center                                                             of product to                                                                  85° C. for 30                                                           seconds), and                                                                  cool immediately.                           ______________________________________                                    

                  TABLE 15                                                         ______________________________________                                         Preparation and Processing Procedure for Example 2B                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Lowfat (1% Fat) Complete Nutritional Milk                                      (Strawberry Flavor)                                                            Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                        ______________________________________                                         Mineral                                                                               g      1                                                                Premix                                                                         MgCl.sub.2                                                                            g      0.407                                                            Mineral                                                                               g      1.407                                                            Premix &                                                                       Balance                                                                        Vitamin                                                                               g      1                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Lowfat (1% Fat) Complete Nutritional Milk                                      (Strawberry Flavor)                                                            Ingredient/   Batch                Batching Process                            Premix Unit   (1 Liter)                                                                              Pre-Batching Condition                                                                      Conditions                                  ______________________________________                                                               CIP the total system                                     Lowfat ml     950     refrigerated Add to the                                  (1% fat)                           batching tank                               strawberry                                                                     milk                                                                           Mineral &                                                                             g      1.407   Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Balance               strawberry milk                                          Premix                                                                         Vitamin                                                                               g      1       Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Premix                strawberry milk                                                                             PASTEURIZE &                                                                   HOMOGENIZE:                                                                    Heat (e.g., center                                                             of product to                                                                  85° C. for 30                                                           seconds), and                                                                  cool immediately.                           ______________________________________                                    

                  TABLE 16                                                         ______________________________________                                         Preparation and Processing Procedure for Example 2C                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Lowfat (1% Fat) Complete Nutritional Milk                                      (Vanilla Flavor)                                                               Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                        ______________________________________                                         Mineral                                                                               g      1                                                                Premix                                                                         MgCl.sub.2                                                                            g      0.407                                                            Mineral                                                                               g      1.407                                                            Premix &                                                                       Balance                                                                        Vitamin                                                                               g      1                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Lowfat (1% Fat) Complete Nutritional Milk                                      (Vanilla Flavor)                                                               Ingredient/   Batch                Batching Process                            Premix Unit   (1 Liter)                                                                              Pre-Batching Condition                                                                      Conditions                                  ______________________________________                                                               CIP the total system                                     Lowfat ml     950     refrigerated Add to the                                  (1% fat)                           batching tank                               vanilla                                                                        milk                                                                           Mineral &                                                                             g      1.407   Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Balance               vanilla milk                                             Premix                                                                         Vitamin                                                                               g      1       Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Premix                vanilla milk                                                                                PASTEURIZE &                                                                   HOMOGENIZE:                                                                    Heat (e.g., center                                                             of product to                                                                  85° C. for 30                                                           seconds), and                                                                  cool immediately.                           ______________________________________                                    

                  TABLE 17                                                         ______________________________________                                         Preparation and Processing Procedure for Example 2D                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Lowfat (1% Fat) Complete Nutritional Milk                                      (Banana Flavor)                                                                Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                        ______________________________________                                         Mineral                                                                               g      1                                                                Premix                                                                         MgCl.sub.2                                                                            g      0.407                                                            Mineral                                                                               g      1.407                                                            Premix &                                                                       Balance                                                                        Vitamin                                                                               g      1                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Lowfat (1% Fat) Complete Nutritional Milk                                      (Banana Flavor)                                                                Ingredient/   Batch                Batching Process                            Premix Unit   (1 Liter)                                                                              Pre-Batching Condition                                                                      Conditions                                  ______________________________________                                                               CIP the total system                                     Lowfat ml     950     refrigerated Add to the                                  (1% fat)                           batching tank                               banana                                                                         milk                                                                           Mineral &                                                                             g      1.407   Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Balance               banana milk                                              Premix                                                                         Vitamin                                                                               g      1       Dissolve in 25 ml 1% fat                                                                    Mix to uniformity                           Premix                banana milk                                                                                 PASTEURIZE &                                                                   HOMOGENIZE:                                                                    Heat (e.g., center                                                             of product to                                                                  85° C. for 30                                                           seconds), and                                                                  cool immediately.                           ______________________________________                                    

                  TABLE 18                                                         ______________________________________                                         Preparation and Processing Procedure for Example 3A                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Complete Nutritional light Vanilla Ice Cream                                   Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                                              Comments                                                 ______________________________________                                         Mineral                                                                               g      2       Since the serving size of ice cream/frozen               Premix                dessert is 1/2 cup, we have doubled the                  MgCl.sub.2                                                                            g      0.814   amount of added vitamins and minerals                    Mineral                                                                               g      2.814   (compared to nutritional milks), in order                Premix &              to have similar D.V. value in 1/2 cup                    Balance               serving of product.                                      Vitamin                                                                               g      2                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Complete Nutritional light Vanilla Ice Cream                                   Ingredient/   Batch   Pre-Batching                                                                           Batching Process                                 Premix Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                       ______________________________________                                                               CIP the total                                                                  system                                                   Half & ml     500     refrigerated                                                                           Place in the batching                            Half                          tank                                             (10% fat)                                                                      Fullfat                                                                               ml     250     refrigerated                                                                           Add to the batching                              Milk                          tank                                             (3.4% fat)                                                                     Sugar  g      185             Add to the batching                                                            tank                                             Vanilla                                                                               ml     5               Add to the batching                              extract                       tank                                             Mineral &                                                                             g      2.814   Dissolve in                                                                            Mix to uniformity/Add                            Balance               50 ml Room                                                                             to batch                                         Premix                Temperature                                                                    fullfat milk                                             Vitamin                                                                               g      2       Dissolve in                                                                            Mix to uniformity/Add                            Premix                50 ml Room                                                                             to batch                                                               Temperature                                                                    fullfat milk                                                                           Mix all ingredients to                                                         uniformity                                                                     Pasteurize mix (85° C./30                                               sec.)                                                                          Pour mixture into freezer                                                      bowel of Cuisinart ®                                                       Frozen Yogurt-Ice                                                              Cream&Sorbet Maker                                                             Run the machine until                                                          Mixture thicken (About 25                                                      minutes)                                                                       Transfer ice cream to an                                                       airtight container and                                                         place in freezer until firm                                                    (2 hrs.)                                         ______________________________________                                    

                  TABLE 19                                                         ______________________________________                                         Preparation and Processing Procedure for Example 3B                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Complete Nutritional Fat-Free, Lactose-Free Chocolate                          Fudgesicle Ice Cream                                                           Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                                              Comments                                                 ______________________________________                                         Mineral                                                                               g      2       Since the serving size of ice cream/frozen               Premix                dessert is 1/2 cup, we have doubled the                  MgCl.sub.2                                                                            g      0.814   amount of added vitamins and minerals                    Mineral                                                                               g      2.814   (compared to nutritional milks), in order                Premix &              to have similar D.V. value in 1/2 cup                    Balance               serving of product.                                      Vitamin                                                                               g      2                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Complete Nutritional Fat-Free, Lactose-Free Chocolate                          Fudgesicle Ice Cream                                                           Ingredient/   Batch   Pre-Batching                                                                           Batching Process                                 Premix Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                       ______________________________________                                                               CIP the total                                                                  system                                                   100%   ml     800     refrigerated                                                                           Place in the batching                            Fat-Free,                     tank                                             Lactose-                                                                       Free Milk                                                                      Chocolate                                                                             g      176             Add to the batching                              Pudding                       tank                                             Filling                                                                        Vanilla                                                                               ml     2               Add to the batching                              extract                       tank                                             Mineral &                                                                             g      2.814   Dissolve in                                                                            Mix to uniformity/Add                            Balance               50 ml Room                                                                             to batch                                         Premix                Temperature                                                                    FF/LF milk                                               Vitamin                                                                               g      2       Dissolve in                                                                            Mix to uniformity/Add                            Premix                50 ml Room                                                                             to batch                                                               Temperature                                                                    FF/LF milk                                                                             Mix all ingredients to                                                         uniformity                                                                     Pasteurize mix (85° C./30                                               sec.)                                                                          Pour mixture into freezer                                                      bowel of Cuisinart ®                                                       Frozen Yogurt-Ice                                                              Cream&Sorbet Maker                                                             Run the machine until                                                          Mixture thicken (about 25                                                      minutes)                                                                       Transfer ice cream to an                                                       airtight container and                                                         place in freezer until firm                                                    (2-4 hrs.)                                       ______________________________________                                    

                  TABLE 20                                                         ______________________________________                                         Preparation and Processing Procedure for Example 3C                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Complete Nutritional lowfat Peach Frozen Yogurt                                Ingredient/   Batch                                                            Premix Unit   (1 Liter)                                                                              Comments                                                 ______________________________________                                         Mineral                                                                               g      2       Since the serving size of ice cream/frozen               Premix                dessert is 1/2 cup, we have doubled the                  MgCl.sub.2                                                                            g      0.814   amount of added vitamins and minerals                    Mineral                                                                               g      2.814   (compared to nutritional milks), in order                Premix &              to have similar D.V. value in 1/2 cup                    Balance               serving of product.                                      Vitamin                                                                               g      2                                                                Premix                                                                         ______________________________________                                         Batching & Processing Procedure For                                            Complete Nutritional lowfat Peach Frozen Yogurt                                Ingredient/   Batch   Pre-Batching                                                                           Batching Process                                 Premix Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                       ______________________________________                                                               CIP the total                                                                  system                                                   Lowfat g      400     refrigerated                                                                           Place in the batching tank                       (2%)                                                                           vanilla                                                                        yogurt                                                                         Minced g      425     refrigerated                                                                           Add to the batching tank                         canned                                                                         peach                                                                          Sugar  g      75              Add to the batching tank                         Mineral &                                                                             g      1.407   Dissolve in                                                                            Mix to uniformity/Add to                         Balance               50 ml 2%                                                                               batch                                            Premix                vanilla                                                                        yogurt                                                   Vitamin                                                                               g      1       Dissolve in                                                                            Mix to uniformity/Add to                         Premix                50 ml 2%                                                                               batch                                                                  vanilla                                                                        yogurt                                                                                 Blend the mix to uniformity                                                    Pour mixture into freezer                                                      bowel of Cuisinart ®                                                       Frozen Yogurt-Ice                                                              Cream&Sorbet Maker                                                             Run the machine until                                                          Mixture thicken (about 25                                                      minutes)                                                                       Transfer ice cream to an                                                       airtight container and                                                         place in freezer until firm                                                    (2 hrs.)                                         ______________________________________                                    

                  TABLE 21                                                         ______________________________________                                         Preparation and Processing Procedure for Example 4A                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Fatfree (Nonfat or Skim) Complete Nutritional Vanilla Yogurt                   Ingredient/     Batch                                                          Premix   Unit   (1 Liter)                                                                              Comments                                               ______________________________________                                         Mineral Premix                                                                          g      1       We initially assume the same profile                   MgCl.sub.2                                                                              g      0.407   and concentration of vitamins and                      Mineral  g      1.407   minerals as milk. Fine tuning of                       Premix &                concentration of vitamins and                          Balance                 minerals must be done upon analysis                    Vitamin  g      1       of the final products due to factors                   Premix                  such as consumption of micronutrients                                          by bacterial culture and acidity of                                            the product.                                           ______________________________________                                         Batching & Processing Procedure For                                            Fatfree (Nonfat or Skim) Complete Nutritional Vanilla Yogurt                   Ingredient/     Batch   Pre-Batching                                                                           Batching Process                               Premix   Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                     ______________________________________                                                                 CIP the total                                                                  system                                                 Fatfree (skim)                                                                          ml     785     Refrigerated                                                                           Add to the batching                            milk                            tank                                           Prebiotic                                                                               g      10              Add to the batching                            ingredient                      tank                                           (e.g.,                                                                         Fructo-oligo-                                                                  saccharides                                                                    Raftilose ®                                                                P95)                                                                           Vanilla extract                                                                         g      5               Add to the batching                                                            tank                                           Mineral &                                                                               g      1.407   Dissolve in                                                                            Mix to uniformity/Add                          Balance Premix          50 ml fatfree                                                                          to batch                                                               milk                                                   Vitamin  g      1       Dissolve in                                                                            Mix to uniformity/Add                          Premix                  50 ml fatfree                                                                          to batch                                                               milk                                                                                   Pasteurize (85° C. for                                                  30 seconds), cool slowly.                      Bacterial                                                                               g      100     Stir to Add when the batch is                          culture (skim           uniformity,                                                                            still warm (55° C.),                    yogurt                  room    Store at 27° C. for 12                  containing              temperature                                                                            hrs, refrigerate                               L. acidophilus)                 afterwards.                                    ______________________________________                                    

                  TABLE 22                                                         ______________________________________                                         Preparation and Processing Procedure for Example 4B                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         1% Fat Complete Nutritional Strawberry                                         (Fruit on Bottom = FOB) Yogurt                                                 Ingredient/     Batch                                                          Premix   Unit   (1 Liter)                                                                              Comments                                               ______________________________________                                         Mineral Premix                                                                          g      1       We initially assume the same profile                   MgCl.sub.2                                                                              g      0.407   and concentration of vitamins and                      Mineral  g      1.407   minerals as milk. Fine tuning of                       Premix &                concentration of vitamins and                          Balance                 minerals must be done upon analysis                    Vitamin  g      1       of the final products due to factors                   Premix                  such as consumption of micronutrients                                          by bacterial culture and acidity of                                            the product.                                           ______________________________________                                         Batching & Processing Procedure For                                            1% Fat Complete Nutritional Strawberry                                         (Fruit on Bottom = FOB) Yogurt                                                 Ingredient/     Batch   Pre-Batching                                                                           Batching Process                               Premix   Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                     ______________________________________                                                                 CIP the total                                                                  system                                                 Milk (1% fat)                                                                           ml     800     Refrigerated                                                                           Add to the batching                                                            tank                                           Mineral &                                                                               g      1.407   Dissolve in                                                                            Mix to uniformity/Add                          Balance Premix          50 ml 1% fat                                                                           to batch                                                               milk                                                   Vitamin  g      1       Dissolve in                                                                            Mix to uniformity/Add                          Premix                  50 ml 1% fat                                                                           to batch                                                               milk                                                                                   Pasteurize (85° C. for                                                  30 seconds), cool slowly.                      Bacterial                                                                               g      100     Stir to Add when the batch is                          culture (skim           uniformity,                                                                            still warm (55° C.), Pour               yogurt                  room    batch gently on top of                         containing              temperature                                                                            the Preserve (FOB),                            L. Acidophilus)                 Store at 37° C. for 12                  Strawberry                                                                              g      60              hrs, refrigerate                               Preserve                        afterwards.                                    ______________________________________                                    

                  TABLE 23                                                         ______________________________________                                         Preparation and Processing Procedure for Example 4C                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         2% Fat Complete Nutritional Raspberry                                          (Fruit on Bottom = FOB) Yogurt                                                 Ingredient/     Batch                                                          Premix   Unit   (1 Liter)                                                                              Comments                                               ______________________________________                                         Mineral Premix                                                                          g      1       We initially assume the same profile                   MgCl.sub.2                                                                              g      0.407   and concentration of vitamins and                      Mineral  g      1.407   minerals as milk. Fine tuning of                       Premix &                concentration of vitamins and                          Balance                 minerals must be done upon analysis                    Vitamin  g      1       of the final products due to factors                   Premix                  such as consumption of micronutrients                                          by bacterial culture and acidity of                                            the product.                                           ______________________________________                                         Batching & Processing Procedure For                                            2% Fat Complete Nutritional Raspberry                                          (Fruit on Bottom = FOB) Yogurt                                                 Ingredient/     Batch   Pre-Batching                                                                           Batching Process                               Premix   Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                     ______________________________________                                                                 CIP the total                                                                  system                                                 Milk (2% fat)                                                                           ml     800     Refrigerated                                                                           Add to the batching                                                            tank                                           Mineral &                                                                               g      1.407   Dissolve in                                                                            Mix to uniformity/Add                          Balance Premix          50 ml 2% fat                                                                           to batch                                                               milk                                                   Vitamin  g      1       Dissolve in                                                                            Mix to uniformity/Add                          Premix                  50 ml 2% fat                                                                           to batch                                                               milk                                                                                   Pasteurize (85° C. for                                                  30 seconds), cool slowly.                      Bacterial                                                                               g      100     Stir to Add when the batch is                          culture (skim           uniformity,                                                                            still warm (55° C.). Pour               yogurt                  room    batch gently on top of                         containing              temperature                                                                            the Preserve (FOB),                            L. Acidophilus)                 Store at 37° C. for 12                  Raspberry                                                                               g      60              hrs, refrigerate                               Preserve                        afterwards.                                    ______________________________________                                    

                  TABLE 24                                                         ______________________________________                                         Preparation and Processing Procedure for Example 4D                            ______________________________________                                         Vitamins & Minerals For Preparation of                                         Full Fat Complete Nutritional Organic Yogurt                                   Ingredient/     Batch                                                          Premix   Unit   (1 Liter)                                                                              Comments                                               ______________________________________                                         Mineral Premix                                                                          g      1       We initially assume the same profile                   MgCl.sub.2                                                                              g      0.407   and concentration of vitamins and                      Mineral  g      1.407   minerals as milk. Fine tuning of                       Premix &                concentration of vitamins and                          Balance                 minerals must be done upon analysis                    Vitamin  g      1       of the final products due to factors                   Premix                  such as consumption of micronutrients                                          by bacterial culture and acidity of                                            the product.                                           ______________________________________                                         Batching & Processing Procedure For                                            Full Fat Complete Nutritional Organic Yogurt                                   Ingredient/     Batch   Pre-Batching                                                                           Batching Process                               Premix   Unit   (1 Liter)                                                                              Condition                                                                              Conditions                                     ______________________________________                                                                 CIP the total                                                                  system                                                 Fullfat Organic                                                                         ml     800     Refrigerated                                                                           Add to the batching                            Milk (3.4%)                     tank                                           Mineral &                                                                               g      1.407   Dissolve in                                                                            Mix to uniformity/Add                          Balance Premix          50 ml fullfat                                                                          to batch                                                               organic milk                                           Vitamin  g      1       Dissolve in                                                                            Mix to uniformity/Add                          Premix                  50 ml fullfat                                                                          to batch                                                               organic milk                                                                           Pasteurize (85° C. for                                                  30 seconds), cool slowly.                      Culture with                                                                            g      100     Mix to  Add when the batch is                          Probiotic               uniformity,                                                                            still warm (55° C.),                    bacteria (e.g.,         room    Store at 37° C. for 12                  bifidobacter):          temperature                                                                            hrs, refrigerate                               Fullfat organic                 afterwards.                                    yogurt ( S.                                                                    Thermophilus,                                                                  L. Bulgaricus,                                                                 L. Acidophilus,                                                                Bifidus, L.                                                                    Casei,                                                                         L. Reuteri)                                                                    ______________________________________                                     

What is claimed:
 1. A substantially stable nutritional dairy-product having a composition which includes a milk and being thermally treated under conditions of pasteurization or ultra-pasteurization comprising, per serving size:a. from about 0.1% to about 80% of the daily value of Sodium; b. from about 0.1% to about 80% of the daily value of Potassium; c. from about 0.1% to about 80% of the daily value of vitamin A; d. from about 0.1% to about 250% of the daily value of vitamin C; e. from about 0.1% to about 80% of the daily value of Calcium; f. from about 0.1% to about 80% of the daily value of iron; g. from about 0.1% to about 80% of the daily value of vitamin D; h. from about 0.1% to about 80% of the daily value of vitamin E; i. from about 0.1% to about 80% of the daily value of vitamin K; j. from about 0.1% to about 80% of the daily value of Thiamine; k. from about 0.1% to about 80% of the daily value of Riboflavin; l. from about 0.1% to about 80% of the daily value of Niacin; m. from about 0.1% to about 80% of the daily value of, vitamin B6; n. from about 0.1% to about 80% of the daily value of Folate; o. from about 0.1% to about 80% of the daily value of vitamin B12; p. from about 0.1% to about 80% of the daily value of Biotin; q. from about 0.1% to about 80% of the daily value of Pantothenic acid; r. from about 0.1% to about 80% of the daily value of Phosphorus; s. from about 0.1% to about 80% of the daily value of Iodine; t. from about 0.1% to about 80% of the daily value of Magnesium; u. from about 0.1% to about 80% of the daily value of Zinc; v. from about 0.1% to about 80% of the daily value of Selenium; w. from about 0.1% to about 80% of the daily value of Copper; x. from about 0.1% to about 80% of the daily value of Manganese; y. from about 0.1% to about 80% of the daily value of Chromium; z. from about 0.1% to about 80% of the daily value of Molybdenum; and aa. from about 0.1% to about 80% of the daily value of Chloride;wherein the percent daily value is based on a 2,000 calorie diet.
 2. The composition of claim 1 wherein said nutritional dairy-product is a milk.
 3. The dairy-product of claim 2 wherein the serving size is about one cup.
 4. The composition of claim 1 wherein said nutritional dairy-product is an ice cream, a frozen yogurt or a frozen dessert.
 5. The dairy-product of claim 4 wherein the serving size is about one-half a cup.
 6. The composition of claim 4 wherein said ice cream is selected from the group consisting of a standard ice cream, a premium ice cream, a super premium ice cream and combinations thereof.
 7. The composition of claim 1 wherein said nutritional dairy-product is a yogurt.
 8. The dairy-product of claim 7 wherein the serving size is about one cup.
 9. The composition of claim 7 wherein said yogurt is selected from the group consisting of a set yogurt, a stirred yogurt, a fruit yogurt, a drinkable yogurt and combinations thereof.
 10. The composition of claim 7 wherein said yogurt contains a probiotic microorganism, a prebiotic ingredient and combinations thereof.
 11. The composition of claim 2 wherein the milk is selected from the group consisting of fatfree milk, lowfat milk, fullfat milk, lactose-free milk, concentrated milk, dry mil, organic milk and combinations thereof.
 12. The composition of claim 11 wherein the fatfree milk contains added nonfat milk solids.
 13. The composition of claim 11 wherein the fatfree milk is partially evaporated.
 14. The composition of claim 1 wherein said dairy-product is a flavored dairy-product.
 15. The composition of claim 14 wherein the flavor is selected from the group consisting of chocolate, strawberry, vanilla, banana, raspberry, coffee, mocha and combinations thereof.
 16. The composition of claim 1, wherein the milk is selected from the group of animals consisting of cow, sheep, goat, buffalo, camel, llama, mare, deer and combinations thereof.
 17. The composition of claim 1, wherein said milk is fortified with proteins.
 18. The compositions of claim 1 wherein said milk is fortified with dietary fiber.
 19. The composition of claim 1, further including additional amounts of natural antioxidants selected from the group consisting of vitamin C, vitamin E, beta-carotene, selenium, zinc, and combinations thereof.
 20. The composition of claim 1, further including phenolic antioxidants selected from the group consisting of butylhydroxy anisole, butylhydroxy toluene, tertiary butyl hydroquinone, propyl gallate and combinations thereof.
 21. The compositions of claim 1, further including an herb, an herb extract, a botanical, a botanical extract, an amino acid and combinations thereof.
 22. The composition of claim 1, further including a phytochemical.
 23. The composition of claim 1, further including a non-nutritive or non-essential component.
 24. The composition of claim 1, further including a nutraceutical.
 25. The composition of claim 2, further including an antimicrobial agent.
 26. The composition of claim 1, wherein said nutritional dairy-product is a dairy drink, dairy beverage, or dairy cocktail.
 27. The composition of claim 1, wherein said nutritional dairy product is pasteurized from about 75° C. to about 95° C. for about 15 to about 55 seconds.
 28. The composition of claim 1, wherein said nutritional dairy-product is ultra-pasteurized from about 130° C. to about 150° C. for about 2 to about 5 seconds.
 29. The composition of claim 28, wherein said ultra-pasteurization uses direct thermal treatment selected from the group consisting of steam injection or steam infusion.
 30. The composition of claim 28, wherein said ultra-pasteurization uses indirect thermal treatment which comprises a heat exchanger.
 31. The composition of claim 1, wherein said nutritional diary-product is in a package assembly comprising a gable-top carton, a plastic container, a glass container, a paper container, a cardboard container or a metal container.
 32. A nutritional dairy-product according to claim 1 comprising, per serving size:

    ______________________________________                                         Sodium         from about 10% to about 50%;                                    Potassium      from about 10% to about 50%;                                    Vitamin A      from about 10% to about 50%;                                    Vitamin C      from about 10% to about 100%;                                   Calcium        from about 10% to about 50%;                                    Iron           from about 10% to about 50%;                                    Vitamin D      from about 10% to about 50%;                                    Vitamin E      from about 10% to about 50%;                                    Vitamin K      from about 10% to about 50%;                                    Thiamine       from about 10% to about 50%;                                    Riboflavin     from about 10% to about 50%;                                    Niacin         from about 10% to about 50%;                                    Vitamin B6     from about 10% to about 50%;                                    Folate         from about 10% to about 50%;                                    Vitamin B12    from about 10% to about 50%;                                    Biotin         from about 10% to about 50%;                                    Pantothenic acid                                                                              from about 10% to about 50%;                                    Phosphorus     from about 10% to about 50%;                                    Iodine         from about 10% to about 50%;                                    Magnesium      from about 10% to about 50%;                                    Zinc           from about 10% to about 50%;                                    Selenium       from about 10% to about 50%;                                    Copper         from about 10% to about 50%;                                    Manganese      from about 10% to about 50%;                                    Chromium       from about 10% to about 50%;                                    Molybdenum     from about 10% to about 50%; and                                Chloride       from about 10% to about 50%;                                    ______________________________________                                    

wherein said percentage are based on daily value and the daily value is based on a 2,000 calorie diet.
 33. A substantially stable nutritional product having a composition which includes a soy milk comprising:a. from about 0.1% to about 80% of the daily value of Sodium; b. from about 0.1% to about 80% of the daily value of Potassium; c. from about 0.1% to about 80% of the daily value of vitamin A; d. from about 0.1% to about 250% of the daily value of vitamin C; e. from about 0.1% to about 80% of the daily value of Calcium; f. from about 0.1% to about 80% of the daily value of iron; g. from about 0.1% to about 80% of the daily value of vitamin D; h. from about 0.1% to about 80% of the daily value of vitamin K; i. from about 0.1% to about 80% of the daily value of vitamin E; j. from about 0.1% to about 80% of the daily value of Thiamine; k. from about 0.1% to about 80% of the daily value of Riboflavin; l. from about 0.1% to about 80% of the daily value of Niacin; m. from about 0.1% to about 80% of the daily value of, vitamin B6; n. from about 0.1% to about 80% of the daily value of Folate; o. from about 0.1% to about 80% of the daily value of vitamin B12; p. from about 0.1% to about 80% of the daily value of Biotin; q. from about 0.1% to about 80% of the daily value of Pantothenic acid; r. from about 0.1% to about 80% of the daily value of Phosphorus; s. from about 0.1% to about 80% of the daily value of Iodine; t. from about 0.1% to about 80% of the daily value of Magnesium; u. from about 0.1% to about 80% of the daily value of Zinc; v. from about 0.1% to about 80% of the daily value of Selenium; w. from about 0.1% to about 80% of the daily value of Copper; x. from about 0.1% to about 80% of the daily value of Manganese; y. from about 0.1% to about 80% of the daily value of Chromium; z. from about 0.1% to about 80% of the daily value of Molybdenum; and aa. from about 0.1% to about 80% of the daily value of Chloride;wherein the percent daily value is based on a 2,000 calorie diet.
 34. A refrigeration-shelf-stable nutritional dairy product having a composition which includes a milk and being thermally treated under conditions of pasteurization or ultra-pasteurization comprising, per serving size:essential macro-nutrients having a total calorie content from about 4% to about 25% of the daily value; and essential micro-nutrients from about 0.1% to about 80% of the daily value; wherein the percent daily value is based on a 2,000 calorie diet.
 35. The composition of claim 34 wherein said micro-nutrients are nutritionally balanced and nutritionally complete. 